Traditional layered eggnog with bourbon and dark rum

This is the egg nog that was served at the Hopkins Neolithic Xmas Party, a party that some friends used to have every year. We now serve it for our Winter Solstice celebration. It's purported to come from the original Fanny Farmer Cookbook.


(Serves 15-20, inebriates 6)
e.g., Myers's Rum


  1. Beat whites stiff; beat in 1/2 cup sugar.
  2. Beat yolks until very light with 1 cup sugar, and salt.
  3. Combine and stir until thoroughly blended.
  4. Add cream, then milk, then Bourbon.
  5. Beat well.
  6. Add rum.
  7. Store in a cold cellar for a week.


Serve with freshly-grated nutmeg. The egg nog should be ladled from the bottom of the bowl, and never stirred, in order to maintain its layered quality.

An alternate method, preferred by some, is to make a creamy, non-layered egg nog by stirring gently every day.


Difficulty: easy.
Time: 5-10 minutes preparation; 1 week aging.
Precision: Approximate measurement OK.


Ed Gould 
mt Xinu, Berkeley, California, USA 
Recipe last modified: 16 Dec 85

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Path: decwrl!recipes
From: recipes@glacier.ARPA (USENET mod.recipes)
Newsgroups: mod.recipes
Subject: RECIPE: Hopkins Neolithic Egg Nog
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Date: 19 Dec 86 02:48:32 GMT
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